EP1224868B1 - Low-calorie milk-containing acidic beverage - Google Patents

Low-calorie milk-containing acidic beverage Download PDF

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Publication number
EP1224868B1
EP1224868B1 EP00969929A EP00969929A EP1224868B1 EP 1224868 B1 EP1224868 B1 EP 1224868B1 EP 00969929 A EP00969929 A EP 00969929A EP 00969929 A EP00969929 A EP 00969929A EP 1224868 B1 EP1224868 B1 EP 1224868B1
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EP
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Prior art keywords
beverage
milk
containing acidic
low
pectin
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EP00969929A
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German (de)
English (en)
French (fr)
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EP1224868A4 (en
EP1224868A1 (en
Inventor
Kazuyoshi Calpis Co. Ltd. SATO
Akishige Calpis Co. Ltd. SOMOTO
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Asahi Soft Drinks Co Ltd
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Calpis Co Ltd
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Publication of EP1224868A4 publication Critical patent/EP1224868A4/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a low-calorie milk-containing acidic beverage that is excellent in taste and flavor and has good storage stability, wherein aggregation and sedimentation of suspended milk protein particles are substantially prevented over long time storage.
  • Milk-containing acidic beverages have been creating a large market in the recent soft drink industry for their refreshing taste and flavor, supported by natural- and health-conscious consumers. Recently demanded by the market are low-calorie beverages with limited sugar content, and milk-containing acidic beverages containing not only the milk component but also additional components that contribute to maintenance of one's health, such as fruit juice or vegetable juice.
  • sugars inhibit aggregation and sedimentation of suspended milk protein particles, so that restriction of sugar content will cause difficulties in producing milk-containing acidic beverages having excellent storage stability wherein aggregation and sedimentation of suspended milk protein particles are inhibited.
  • addition of fruit or vegetable juice to milk-containing acidic beverages will further promote aggregation and sedimentation of the suspended particles, since milk protein is unstable under the acidic conditions, and polyphenols and the like contained in the fruit and vegetable juices tend to react with milk protein.
  • soybean dietary fibers which are less liable to cause increase in viscosity than pectin and thus capable of affording smooth beverages, have recently been proposed to be added to milk-based acidic beverages as in a calcium-containing milk-based acidic beverage (JP-10-4876-A) and in a method for producing a milk-based acidic beverage (JP-11-225889-A).
  • the average particle size of the suspended milk protein particles in the resulting beverage falls in the range of 0.5 ⁇ m to 2 ⁇ m.
  • sufficient storage stability may not always be retained for preventing aggregation and sedimentation in the beverage, when such low-calorie milk-based acidic beverage manufactured by a conventional method is placed in various environment during distribution.
  • a low-calorie milk-containing acidic beverage comprising milk, soybean dietary fibers, and pectin, wherein said beverage has a pH of 3.0 to 4.0 and is not higher than 20 kcal/100 ml, and wherein particle sizes of at least 90 % of suspended particles contained in said beverage are less than 0.5 ⁇ m.
  • the low-calorie milk-containing acidic beverage according to the present invention contains, as essential components, milk, soybean dietary fibers, and pectin, and this beverage is not higher than 20 kcal/100 ml.
  • the calories of the beverage should be less than 5 kcal/100 ml according to the Japanese Nutritional Improvement Law currently valid.
  • a low-calorie milk-containing acidic beverage of not higher than 20 kcal/100ml usually has a pH of about 3.0 to about 4.0, which usually causes undesirable aggregation and sedimentation of milk protein.
  • the particle sizes of at least 90 % of the suspended milk protein particles contained in the beverage are less than 0.5 ⁇ m as measured, for example, after the accelerated preservation test wherein the beverage is stored at 55°C for 5 days.
  • the aggregation and sedimentation of the suspended milk protein particles in the present beverage may be inhibited over the shelf life.
  • the particle sizes of the suspended milk protein particles may be measured, for example, with a publicly known particle size analyzer.
  • the milk contained as one of the essential components in the beverage of the present invention is usually cow's milk, but either animal or vegetable milk may be used.
  • milk may include animal milks such as goat's milk, sheep's milk, and horse's milk; and vegetable milks such as soybean milk.
  • animal milks such as goat's milk, sheep's milk, and horse's milk
  • vegetable milks such as soybean milk.
  • One or more of these milks may be contained in the present beverage.
  • the form of the milk as a starting material is not particularly limited, and whole fat milk, skim milk, or whey may be used. Milks reconstituted from powdered milk or concentrated milk may also be used as well.
  • the content of the milk protein is preferably 0.1 to 5.0 wt%, more preferably 0.1 to 3.0 wt%, most preferably 0.5 to 2.0 wt%, of the total weight of the beverage. If the content of the milk protein is less than 0.1 wt%, taste and flavor characteristic of milk may not be obtained. If the content exceeds 5.0 wt%, the viscosity of the beverage is increased, the refreshing taste and flavor are deteriorated, and inhibition of aggregation and sedimentation of the milk protein becomes difficult, thus being not preferred.
  • the soybean dietary fibers contained as one of the essential components in the beverage of the present invention is composed of polysaccharides extracted and purified from bean curd refuse (okara), which is a by-product of the manufacturing process of soybean products, and contains galacturonic acid, of which carboxyl group causes the fibers to be charged negatively under acidic conditions.
  • Preferable constituent saccharides may include galactose, arabinose, galacturonic acid, rhamnose, xylose, fucose, and glucose. It is preferred that the soybean dietary fibers contain about 20 wt% galacturonic acid.
  • Preferred examples of soybean dietary fiber products may include "SM-910", “SM-900", and "SM-700" (all of trade names) manufactured by San-Ei Gen F.F.I., Inc.
  • the content of the soybean dietary fibers is usually 0.05 to 1.0 wt%, preferably 0.1 to 0.7 wt%, of the total weight of the beverage. If the content is less than 0.05 wt%, stabilizing effect of the soybean dietary fibers upon the suspended milk protein particles may not be obtained. If the content exceeds 1.0 wt%, taste and flavor of the beverage may be deteriorated by the soybean dietary fibers, and the refreshingness of the beverage may be lost.
  • the pectin contained as one of the essential components in the beverage of the present invention may be, for example, either a low-methoxyl pectin or a high-methoxyl pectin (including a high-methoxyl pectin of Blockwise type), with the latter being more preferable.
  • those having the methoxyl group content of 65 to 75 mol% are preferred.
  • the content of the pectin is usually 0.05 to 1.0 wt%, preferably 0.1 to 0.7 wt%, of the total weight of the beverage. If the pectin content is less than 0.05 wt%, the stabilizing effect of the pectin upon the suspended milk protein particles may be too little. If the pectin content exceeds 1.0 wt%, the viscosity of the beverage is too high, rendering the beverage pasty, and the refreshingness of the beverage may be lost.
  • the beverage may optionally contain fruit and/or vegetable juice as desired.
  • the fruit juice may include various juices such as grape, apple, pear, peach, melon, strawberry, blueberry, citrus, and pineapple juices; extracts of these; and mixtures thereof.
  • the extracts may be those commercially available.
  • Examples of the vegetable juice may include various juices such as tomato, carrot, celery, lettuce, cabbage, pumpkin, Jew's marrow (Moroheiya), parsley, and perilla juices; extracts of these; and mixtures thereof.
  • the extracts may be those commercially available.
  • One or more of these fruit and vegetable juices may be contained in the present beverage.
  • the content of the fruit and/or vegetable juice is not particularly limited, and may be selected suitably depending on preference and health-consciousness.
  • the content of the fruit and/or vegetable juice may be 1 to 50 wt%, preferably 5 to 40 wt%, of the total weight of the beverage.
  • the pH of the beverage may be adjusted with an acidifier such as an organic acid contained in the fruit and/or vegetable juice mentioned above.
  • additional acidifier such as an organic or inorganic acid may be contained in the beverage for pH adjustment, in addition to the fruit and/or vegetable juice.
  • acidifier may be the same as those contained in the fruit or vegetable juice.
  • Such acidifier may include organic acids generated by fermentation with microorganisms such as lactic acid bacteria, organic acids contained in fruit and/or vegetable juice, inorganic acids, and mixtures thereof.
  • Examples of the organic acids may include lactic acid, citric acid, malic acid, tartaric acid, gluconic acid, succinic acid, and fumaric acid.
  • Examples of the inorganic acids may include phosphoric acid.
  • the total content of the acidifier including those contained in the fruit and vegetable juices may be decided suitably so that the pH of the beverage falls within the above-mentioned range.
  • the beverage may also contain a saccharide and/or a sweetener as desired.
  • saccharide may include saccharose, glucose, fructose, galactose, lactose, maltose, and various oligosaccharides, all of which are used for general food processing.
  • sweetener may include low-calorie sweeteners such as aspartame, stevia, sucralose, and glycyrrhizin.
  • One or more of these saccharides and sweeteners may be contained in the beverage.
  • the content of the saccharide and/or sweetener is not particularly limited, and may be selected suitably depending on preference and other factors.
  • the content of these components should be such that the calorie of the beverage does not exceed 20 kcal/100 ml.
  • the low-calorie milk-containing acidic beverage of the present invention may optionally contain other components as desired, as long as the object of the present invention is achieved.
  • other components may include water, a flavoring agent, and a pigment.
  • the low-calorie milk-containing acidic beverage of the present invention may be produced, for example, by the method to be discussed later, which is not restrictive. It should be noted, however, that depending on the manufacturing process, even the identical components may not always afford the beverage of the present invention, which has a pH of 3.0 to 4.0 and is not higher than 20 kcal/100 ml, and wherein particle sizes of at least 90 % of suspended particles contained in the beverage are less than 0.5 ⁇ m.
  • milk and soybean dietary fibers among the essential components are first mixed homogeneously to obtain a mixture, to which mixture an acidifier is added to adjust the pH to 3.0 to 4.0, thereby obtaining a primary mixture. Then, at least pectin as the rest of the essential components, and optionally other components such as fruit and/or vegetable juice, a saccharide and/or a sweetener, and water, are added to the primary mixture to obtain a secondary mixture. It is preferred that the components are mixed so that the pH of the secondary mixture also falls in the range of 3.0 to 4.0.
  • the acidifier added during the preparation of the primary mixture may be fruit and/or vegetable juice.
  • Such homogenizing treatment may preferably be carried out, for example, under the pressure of about 10 MPa to about 50 MPa.
  • the fruit and/or vegetable juice, a saccharide and/or a sweetener, and other additional components may be added upon preparing the primary mixture, after the homogeni zing treatment, or in portions.
  • the apparatus to be used for the homogenizing treatment is not particularly limited, and, for example, a homogenizer commonly used in food processing may preferably be used. When a saccharide is added, the amount thereof should be controlled properly in order to suppress the calories.
  • the low-calorie milk-containing acidic beverage of the present invention cannot be obtained when, for example, pectin is added before the pH adjustment in preparing the primary mixture.
  • the low-calorie milk-containing acidic beverage of the present invention prepared in accordance with the method mentioned above is preferably subjected to a pasteurization treatment, when the beverage is intended for distribution at an ordinary temperature.
  • the pasteurization treatment may preferably be carried out by heating the beverage up to a predetermined temperature of not lower than 80 °C, and keeping the temperature for 0 to 60 minutes, as commonly carried out on acidic processed foods.
  • the beverage may be distributed in a chilled state without the pasteurization treatment.
  • soybean dietary fibers and pectin used in the following Examples and Comparative Examples were SM910 (trade name) manufactured by San-Ei Gen F.F.I., Inc. and YM-115-LJ (trade name) manufactured by Hercules Japan, Inc., respectively.
  • the homogenizing treatment was carried out in a laboratory homogenizer (model 15MR manufactured by APV GAULIN INC. operating at 1-5 MPa).
  • a yogurt flavoring agent was added, and then the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was left still at an ordinary temperature for two months, and then subjected to measurements of the particle -size distribution of suspended particles with a particle size analyzer (Model LA-920, manufactured by HORIBA, LTD.).
  • the results of the measurements of the maximum particle size of 50, 80, and 90 cumulative percent of the suspended particles, respectively, after the two months are shown in Table 1. Further, by visual observation, it was confirmed that the product after the two months had not been changed in appearance since immediately after the production, and that the product was in good condition without any whey off.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was subjected to the same measurements as in Example 1. The results are shown in Table 1. Further, by visual observation, it was confirmed that the product had not been changed in appearance since immediately after the production, and that the product was in good condition without any whey off.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was subjected to the same measurements as in Example 1. The results are shown in Table 1. Further, by visual observation, it was confirmed that the product had not been changed in appearance since immediately after the production, and that the product was in good condition without any whey off.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was subjected to the same measurements as in Example 1. The results are shown in Table 1. Further, by visual observation, it was confirmed that the product after the test had remarkable aggregation and sedimentation, and transparent whey off.
  • 1.6 kg of powdered skim milk was dissolved in 6.4 kg of water, and a mixture of 3.3 kg of high fructose syrup, 6.0 kg of a 3 wt% aqueous solution of soybean dietary fibers, and 4.7 kg of a 3 wt% aqueous solution of pectin was added and stirred into a homogeneous mixture, followed by pH adjustment to 3.7 with 2.2 kg of a 10 wt% citric anhydride solution. Then, 2.5 kg of a 1 wt% aspartame solution was added and stirred thoroughly, and the total amount of the mixture was increased to 100 kg with ion exchanged water, followed by pH adjustment to 3.8 with 0.1 kg of a 10 wt% sodium citrate solution.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was subjected to the same measurements as in Example 1. The results are shown in Table 1. Further, by visual observation, it was confirmed that the product after the test had remarkable aggregation and sedimentation, and transparent whey off.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • This beverage product was subjected to the same measurements as in Example 1. The results are shown in Table 1. Further, by visual observation, it was confirmed that the product after the test had remarkable aggregation and sedimentation, and transparent whey off.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.54 wt% milk protein, 0.18 wt% soybean dietary fibers, and 0.14 wt% pectin, had a pH of 3.8, and was 16 kcal/100 ml.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.48 wt% milk protein, 0.2 wt% soybean dietary fibers, and 0.2 wt% pectin, had a pH of 3.8, and was 19 kcal/100 ml, thus being a low-calorie milk-containing acidic beverage.
  • the particle size distribution of the suspended particles in this beverage product was measured with a particle size analyzer (model LA-920, manufactured by HORIBA LTD.) immediately after the production and after the accelerated preservation test (at 55 °C for 5 days).
  • the results of the measurements of the maximum particle size of 50, 80, and 90 cumulative percent of the suspended particles, respectively, are shown in Table 2. Further, by visual observation, it was confirmed that the product after the accelerated preservation test had not been changed in appearance since immediately after the production, and that the product was in good condition.
  • the total amount of the mixture was increased to 90 kg with ion exchanged water, and 6.7 kg of a 3 wt% aqueous solution of pectin and a yogurt flavoring agent were added, and then the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a beverage product.
  • the beverage product thus produced contained 0.48 wt% milk protein, 0.2 wt% soybean dietary fibers, and 0.2 wt% pectin, had a pH of 3.8, and was 19 kcal/100 ml, thus being a low-calorie milk-containing acidic beverage.
  • This beverage product was subjected to the same measurements as in Example 4. The results are shown in Table 2. Further, by visual observation, it was confirmed that the product after the accelerated preservation test had not been changed in appearance since immediately after the production, and that the product was in good condition.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a milk-containing acidic beverage product.
  • the beverage product thus produced contained 0.48 wt% milk protein, 0.2 wt% soybean dietary fibers, and 0.2 wt% pectin, had a pH of 3.8, and was 19 kcal/100 ml, thus being a low-calorie milk-containing acidic beverage.
  • This beverage product was subjected to the same measurements as in Example 4. The results are shown in Table 2. Further, by visual observation, it was confirmed that the product after the accelerated preservation test had sedimentation in the lower part, compared to the product immediately after the production.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a beverage product.
  • the beverage product thus produced contained 0.48 wt% milk protein, 0.2 wt% soybean dietary fibers, and 0.2 wt% pectin, had a pH of 3.8, and was 19 kcal/100 ml, thus being a low-calorie milk-containing acidic beverage.
  • This beverage product was subjected to the same measurements as in Example 4. The results are shown in Table 2. Further, by visual observation, it was confirmed that the product after the accelerated preservation test had remarkable aggregation and sedimentation, and transparent whey off.
  • a yogurt flavoring agent was added, and the total amount of the mixture was increased to 100 kg with ion exchanged water.
  • the resulting mixture was subjected to a homogenizing treatment to thereby obtain a preparation.
  • the preparation was pasteurized by heating up to 95 °C, packed in a 200 ml transparent glass container by hot-filling, and cooled with water to room temperature, to thereby obtain a beverage product.
  • the beverage product thus produced contained 0.48 wt% milk protein, 0.2 wt% soybean dietary fibers, and 0.2 wt% pectin, had a pH of 3.8, and was 19 kcal/100 ml, thus being a low-calorie milk-containing acidic beverage.
  • This beverage product was subjected to the same measurements as in Example 4. The results are shown in Table 2. Further, by visual observation, it was confirmed that the product after the accelerated preservation test had remarkable aggregation and sedimentation, and transparent whey off.

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EP00969929A 1999-10-27 2000-10-20 Low-calorie milk-containing acidic beverage Expired - Lifetime EP1224868B1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
JP30543299 1999-10-27
JP30543299 1999-10-27
JP2000184748A JP3400777B2 (ja) 1999-10-27 2000-06-20 低カロリー乳含有酸性飲料
JP2000184748 2000-06-20
PCT/JP2000/007310 WO2001030169A1 (fr) 1999-10-27 2000-10-20 Boissons acides contenant du lait basses calories

Publications (3)

Publication Number Publication Date
EP1224868A1 EP1224868A1 (en) 2002-07-24
EP1224868A4 EP1224868A4 (en) 2003-01-29
EP1224868B1 true EP1224868B1 (en) 2005-01-26

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EP00969929A Expired - Lifetime EP1224868B1 (en) 1999-10-27 2000-10-20 Low-calorie milk-containing acidic beverage

Country Status (9)

Country Link
EP (1) EP1224868B1 (zh)
JP (1) JP3400777B2 (zh)
CN (1) CN1226932C (zh)
AR (1) AR026249A1 (zh)
AT (1) ATE287646T1 (zh)
AU (1) AU7951700A (zh)
DE (1) DE60017772T2 (zh)
TW (1) TW561029B (zh)
WO (1) WO2001030169A1 (zh)

Cited By (3)

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US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith

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JP2001190220A (ja) 2001-07-17
EP1224868A1 (en) 2002-07-24
JP3400777B2 (ja) 2003-04-28
CN1433271A (zh) 2003-07-30
AR026249A1 (es) 2003-02-05
DE60017772D1 (de) 2005-03-03
WO2001030169A1 (fr) 2001-05-03
CN1226932C (zh) 2005-11-16
DE60017772T2 (de) 2006-01-05
ATE287646T1 (de) 2005-02-15
TW561029B (en) 2003-11-11
AU7951700A (en) 2001-05-08

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